Start by washing the broccoli thoroughly. Cut the florets away from the stems and chop the stems into small pieces.
Preheat your oven to 400°F (200°C). Toss the broccoli florets and stems with 1 tablespoon of olive oil and a pinch of salt. Spread them out on a baking sheet and roast for about 15-20 minutes.
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Stir in the whole wheat pearl couscous, reduce the heat, and let it simmer for about 10 minutes.
In a dry skillet over medium heat, toast the almonds until they are golden and fragrant, about 5-7 minutes.
In a small mixing bowl, combine ½ cup olive oil, tahini, lemon juice, nutritional yeast, salt, and black pepper. Whisk until smooth.
In a large mixing bowl, combine the roasted broccoli, cooked couscous, and toasted almonds. Drizzle with the tahini dressing and toss gently to combine.
Serve the Broccoli Salad with Couscous and Tahini Dressing warm or at room temperature.
